Chickpea & Roasted Red Pepper Lettuce Wraps With Tahini Dressing

A tangy, nutty tahini dressing brings together no-cook ingredients like canned chickpeas and roasted red peppers for these easy meal-prep lettuce wraps. Make these wraps ahead of time for a grab-and-go lunch or dinner.

Prep/Cook Time: 10 Minutes, Servings: 4

Ingredients

• ¼ cup tahini
• ¼ cup extra-virgin olive oil
• 1 teaspoon lemon zest
• ¼ cup lemon juice (from 2 lemons)
• 1½ teaspoons pure maple syrup
• ¾ teaspoon kosher salt
• ½ teaspoon paprika
• 2 15-ounce cans no-salt-added chickpeas, rinsed
• ½ cup sliced jarred roasted red peppers, drained
• ½ cup thinly sliced shallots
• 12 large Bibb lettuce leaves
• ¼ cup toasted almonds, chopped
• 2 tablespoons chopped fresh parsley

Directions

1. Whisk tahini, oil, lemon zest, lemon juice, maple syrup, salt and paprika in a large bowl. Add chickpeas, peppers and shallots. Toss to coat.
2. Divide the mixture among lettuce leaves (about ⅓ cup each). Top with almonds and parsley. Wrap the lettuce leaves around the filling and serve.

Nutritional Information

Per Serving: 498 Calories, Total Fat: 28 g, Saturated Fat: 4 g, Carbohydrates: 44 g, Fiber: 10 g, Total Sugars: 4 g, Added Sugars: 2 g, Protein: 16 g, Sodium: 567 mg, Potassium: 620 mg, Iron: 4 mg, Folate: 62 mcg, Calcium: 163 mg, Vitamin A: 2233 IU, Vitamin C: 9 mg

© Dotdash Meredith. All rights reserved. Used with permission.